Cucumber, True Lemon (Organic)

Cucumis sativus. 65 days.

Let’s get this out of the way right now: I love lemon cucumbers. I like all cucumbers, but lemon cukes are the only cukes I love. Let me count the ways: They are crisp and delicious, and in addition to being the size, shape, and color of a lemon, mature fruit have a really nice lemony flavor. Their skin isn’t thick and waxy, so no need to peel. They are (to my experience) burpless and never bitter. They are the absolute perfect size for snacking, and also slice up great for sandwiches or pickles. Because the fruit is not the same color as the foliage, they are easier to see when harvesting. A little late to start, but they stay productive later than the slicers and pickles. Disease resistant. Best eaten before they turn yellow. This is one of those varieties that isn’t rare, but is so perfect we had to include it in our catalog (perhaps we are also motivated by our desire to have a few month’s worth of unending eating supply). Heirloom originally introduced in 1894.

Seed produced by Seven Seeds Farm in Williams, Oregon.

SKU CUCTLEM Category Tag

Sow indoors in 2” pots with good potting soil May to mid June. Two weeks after sprouting, transplant to 2 ft centers and 6 ft rows. May also be direct sown when soil is warm. Cucumber plants benefit from floating row cover to protect them from insects and frost while plants are young.

Seed Saving

To save seed, scoop out seeds when the fruit is bloated like a yellow blimp. Rinse off and let dry. Isolate from other varieties of the same species by at least ½ mile.

Share your thoughts!

Let us know what you think...

What others are saying

There are no contributions yet.




Continue as a Guest

Don't have an account? Sign Up

Close Menu